James McNair's Salmon Cookbook by James McNair

  • Cold poached whole salmon

    from James McNair's Salmon Cookbook James McNair's Salmon Cookbook by James McNair

    • Categories: Main course; Cooking ahead; Cooking for a crowd
    • Ingredients: dry white wine; lemons; onions; carrots; celery; parsley; thyme; bay leaves; black peppercorns; whole salmon; white pepper; dill; gelatin powder
    • Accompaniments: Herbed mayonnaise ; Sour cream sauce
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Notes about this book

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Notes about Recipes in this book

  • Leaf-wrapped stuffed salmon

    • wester on January 29, 2016

      Quite nice, but somehow the combination of the nuts, the butter and the lemon zest made the thing taste ever so slightly of apple pie, which is a weird combination with salmon. Next time try with much less lemon zest.

    • GreenLakeCook on June 02, 2024

      I’ve made this a few times and it’s always been a hit. I don’t think the lettuce leaves get eaten if I recall, but helps keep the salmon moist.

  • Sautéed salmon scallops with greens

    • EdM on May 18, 2017

      1. Pound lightly, or, if cut thin (1/4"), no need to pound at all. 2. Can use tarragon butter, if desired, with oil in saute. 3. Quick saute, before completely cooked through, essential.

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  • ISBN 10 0877014787
  • ISBN 13 9780877014782
  • Published Oct 01 1987
  • Format Hardcover
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

Tells how to catch and clean or buy salmon and provides recipes for poached, steamed, simmered, grilled, barbecued, baked, roasted, smoked, and pickled salmon, as well as chowder, salad, mousse, and sauces.

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